1 duck, about 3 1/3 - 4 1/2 lbs, washed and cleaned
20 pcs Chinese chestnuts, preboiled and cleaned
1 ¾ oz barley, boiled with 2 cups water, drained
10 pcs Chinese dates, remove the seeds
10 Chinese mushrooms, soak and cut into cubes
3 ½ oz lotus seeds, parboiled
3 ½ oz bamboo shoots, cubed
½ carrot, cubed
1 tsp chopped garlic
2 tsp sugar
1 tsp sesame oil
1 tsp pepper
1 tsp salt
1 tbsp thick soy sauce
3 tbsp cornstarch
Season duck for an hour with the seasoning mixture.
Heat 4 tbsp oil in a wok and fry the garlic till fragrant. Then add the rest of the ingredients together with the remaining marinade of the duck.
Stuff the duck with the fried ingredients and carefully secure the opening with toothpicks.
Place the duck in the casserole and place in a steamer and steam for 30 minutes.
Carefully remove the gravy that is inside the casserole. Cover and continue to steam until duck is quite tender; about onto a serving plate. Thicken the gravy with a little cornstarch. Pour this over the duck and garnish with scallions and Chinese celery.
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